Here we are with the second post for October in our Kitchen Matrix Cooking Project. You can read more about that here. This month, I picked the recipes and we're going with Meatballs + 4 Ways this week. Bittman suggests Parmesan Meatballs, Pork and Shrimp Meatballs, Chicken Tikka Masala Meatballs, and Spicy Cumin Meatballs.
I very nearly didn't have a post because I didn't plan correctly and we were out of town at a robotics competition this weekend. But I had some ground duck. So, yesterday afternoon, I whipped up some duck meatballs and we served it with "the usual chard." Easy Sunday lunch! I am definitely going to circle back to this matrix and try the pork and shrimp meatballs. They would be delicious in a Vietnamese sandwich!
Here are the other Kitchen Matrix Cooking Project meatballs...
- 1 C soy sauce
- 1 C mirin
- 1/4 C organic dark brown sugar
- 8 ounces ground duck
- freshly ground salt
- freshly ground pepper
- 1 bunch organic scallions, trimmed and finely chopped
- 1 T freshly grated ginger
- oil for frying
- Also needed: cooked rice, black sesame seeds for garnish
In a medium saucepan, bring the soy sauce, mirin, and sugar to a boil. Lower heat to a simmer and cook until the liquid has reduced to a thick sauce, approximately 15 to 20 minutes. Remove the pan from the heat and let the glaze cool.
In a medium mixing bowl, mix the ground duck with the salt, pepper, scallions, and ginger until well-combined. Form the meat into 10 small meatballs. Heat the oil in skillet and cook the meatballs until they are firm to the touch and nicely browned, approximately 10 minutes. Pour glaze over the top of the meatballs and heat until the sauce is bubbling. Be careful so they don't burn. Turn to coat completely. Serve on a bed of rice - I made a savory coconut sticky rice - with a sprinkling of black sesame seeds as a garnish.